Thoughts

Honestly, I don’t know what I would do without a companion who’s competent in the kitchen. After I volunteered to make tuna steaks for dinner, left work late, and then meandered around Publix for nearly an hour (never go without a list)— on day 19 I arrived home to the smell of brisket nearly ready to serve. As you can see, not only has Jonathon been a trooper these last two weeks, he’s really the one carrying the team!

S A V O R Y B E E F B R I S K E T

Ingredients

3.5 – 4 Pounds beef brisket

2 Tablespoons chili powder

1 1/2 Tablespoon salt

1 Tablespoon black pepper

2 Teaspoon garlic powder

2 Teaspoon onion powder

1 Tablespoon mustard powder

64 Ounce beef stock

Process

In a small bowl, mix chili powder, salt, black pepper, garlic powder, onion powder, mustard powder. Use this as the rub for the Brisket.

2. Put the brisket in a semi deep pan, uncovered at 350 degrees for 1 hour.

3. Remove the pan from the oven and lower the temperature to 300 degrees. Add enough beef stock to cover 1/2 inch of brisket ( I recommend Kitchen Basics but no matter what you use, check your ingredients). Cover your pan and put it back in the oven for 3 hours.

4. Let the beef rest for 10 minutes before cutting. On top of a cutting board, slice each piece against the grain.